Baked Eggplants with tomatoes and Seaweed

03 February 2021

Preparation Time: 5 minutes

Cooking Time: 35 minutes

Servings: 4

Category: Snack


  1. Cut the stem off the eggplant. Cut it into four slices lengthwise.
  2. Rub some salt onto the eggplant.
  3. Preheat the oven to 380 degrees F. Grease a baking sheet with oil.
  4. Arrange the eggplants on the baking sheet.
  5. Add some oil on top. Sprinkle some salt and pepper.
  6. Bake for 20 minutes. Take the sheet out.
  7. In a bowl, combine the apple, onion, tomatoes, garlic, seaweed, salt, pepper, Bevego Vanilla Caramel protein powder, mixed herbs, and parsley.
  8. Add the mix onto the eggplant slices. Add rest of the oil on top.
  9. Bake for 15 minutes. Serve warm.


1 large eggplant

1 cup tomatoes, chopped

1 apple, chopped

1 onion, chopped

4 garlic cloves, chopped

4 tbsp seaweed, chopped

2 tbsp parsley, chopped

Salt and pepper to taste

1 tsp dried mixed herbs

2 tbsp BeVego Vanilla Caramel Protein Powder

2 tbsp olive oil

Nutritional info


7.5g fat

20.9g Carb

6.8g fiber

11.7g sugar

5.1g protein

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